I love pork tenderloin. It is readily available, inexpensive, and mild in flavor, making it an excellent canvas for a variety of marinades or spice rubs. To serve with a large green salad and roasted potatoes, drizzle it with honey, mustard, and thyme. To serve it over rice and with a side of spiced black beans, sprinkle it with brown sugar, paprika, and chili powder. You can slice it thinly and add it to sandwiches after marinating it in a mixture of lemon juice, herbs, and olive oil. The options go on and on. But the way you cook your pork tenderloin matters. In order to determine which method produces perfectly cooked pork with a golden crust and a juicy, tender interior, I decided to test four common cooking methods.
I was aware before starting that a tenderloin that otherwise would have been excellent could easily fail if the internal temperature was off. Due to its reputation for being flavorless and dry, pork tenderloin is avoided by many chefs; however, this only occurs when the meat is overcooked. When you remove pork tenderloin from the oven, it should be at an ideal internal temperature of 145°F. In the past, we all believed that pork had to be cooked to 160° to be considered safe to eat. This could be the reason why the pork tenderloin your childhood memories of eating tasted as dry as stale bread. However, people can change and develop, and it turns out that 145° is a safe internal temperature that will produce a piece of meat that is much juicier and more tender.
Another simple error is failing to allow your pork tenderloin to rest before slicing. You want to give the meat some time to allow the juices to redistribute. The result will be much dryer and less flavorful if you slice into it as soon as it comes out of the hot pan because the juices will all drip directly onto your cutting board. While the pork rests, its final temperature will also increase a little bit. I cooked my marinated pork tenderloin to an internal temperature of 145°, let it rest for five minutes, and then sliced it for each of the methods I tested.
How long to cook pork tenderloin at 400 degrees?
How well done you prefer the pork to be as well as the thickness of the tenderloin will influence how long to cook pork tenderloin in the oven. At 400 degrees F, a pork tenderloin will cook in the oven for 20 to 25 minutes.
Pork tenderloin: One or two pork tenderloins can be baked at once. If cooking two, double the spice mixture.
Olive oil: When baking pork, this helps the outside to brown.
Garlic powder, onion powder, ground mustard, paprika, brown sugar, salt, and ground black pepper are the main ingredients in this simple spice blend. Feel free to use your favorite spice mixture.
The King of All Cuts
The king of all pork cuts, in my opinion, is the pork tenderloin.
The secret to perfect pork tenderloin is knowing exactly how long to cook it (and not to overcook it), because when done properly, it is just as tender as its name implies.
Pork Loin vs. Pork Tenderloin A pork tenderloin is different from a pork loin. A pork loin is a thicker piece of meat that is frequently cut into roasts and chops while a pork tenderloin is a long thin piece of meat that is about 7-8 inches long and 2 inches in diameter.
They cannot be used interchangeably due to their different shapes because they cook differently.
It is incredibly adaptable; you can make roast pork tenderloin by baking it in the oven, grilling it, or even air frying it. We occasionally even slice it into medallions for a quick weeknight meal (which fry up in minutes or are ideal for making Grilled Pork) because pork tenderloin can be prepared in so many different ways. In addition to roasting, stuffed pork tenderloin or herb-crusted pork tenderloin are favorites as well.
When you have a delicious, premium cut of meat, all it really needs is a simple sprinkle of salt and pepper. It can also be crusted or simply seasoned with your favorite seasonings.
Step 1: Sear the Pork Tenderloin
Grab your favorite cast iron pan or another heavy-bottomed, oven-safe pan, add about 1/2 tablespoon of oil, and heat it over medium-high heat to sear the pork tenderloin. Once the excess marinade has been drained, take your pork tenderloin and place it in the pan. Sear it for 3–4 minutes, or until it is browned. Turn the pork tenderloin over after 3–4 minutes and continue searing it for a further 3–4 minutes, or until it is browned. You can choose to sear it on all four sides, but we find that searing on just two sides is sufficient.